The 45 frostings in The Dollop Book of Frosting include The Classics (think vanilla and chocolate buttercreams, peanut butter buttercream, raspberry buttercream); With a Twist (Cookie Dough Frosting, Hazelnut Coffee Frosting, Chocolate Chipotle Frosting); and Be Crazy: Live a Frosted Life (Honey Brie Frosting, Peach Basil Whipped Cream, Cheddar Bacon Frosting).
By now I think you'll see that this is no ordinary book of cupcakes and frostings! I should point out that not all of the frostings are paired with cupcakes: you'll also find snacks, pancakes, cookies, and more. Some of them are not for me (Strawberry Balsamic Goat Cheese Frosting on Strawberry Spinach Cheesecakes comes to mind), but some look very fun. One recipe that I can't wait to try is the one shown below: Corn Dog Cupcakes with Honey Mustard Frosting.
YIELD: FROSTS ABOUT 1½ DOZEN CUPCAKES
I don't attend many parties, but I have a party trick ready in case I do: balloon animals. Okay, more specifically, balloon poodles. I didn't make it past Balloon Animals 101. However, I have another party trick that's even more impressive . . . this deliciously unique Honey Mustard Frosting! Yes, people look at me like I'm nuts, but one bite of this slightly tangy yellow fluffiness and their shocked faces break into broad grins. Their smiles just widen when I hand them a balloon poodle to sweeten the deal.
½ cup unsalted butter, softened
1 cup powdered sugar
¼ teaspoon salt
5 teaspoons honey
6 teaspoons finely ground mustard powder
Mix butter in bowl of a stand mixer until softened. Add sugar, salt, honey, and mustard powder, and continue mixing until light and fluffy, about 5 minutes.
Other frosting uses: Corn Dog Cupcakes (see recipe), pretzel
dip, or chicken nugget dip.
Corn Dog Cupcakes
YIELD: MAKES ABOUT 14 CUPCAKES
½ cup unsalted butter
½ cup white sugar
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup flour
½ teaspoon salt
5 prebaked hot dogs or vegan dogs
1 batch Honey Mustard Frosting
14–20 pretzels, crushed
1. Preheat oven to 350°F. In small microwave-safe bowl, melt butter, then pour it into the bowl of a stand mixer and add sugar; mix until blended. Add eggs and continue mixing about 1 minute, until smooth. Add buttermilk, baking soda, cornmeal, flour, and salt, and mix until smooth.
2. Spray a cupcake pan with nonstick cooking spray and scoop in batter until about ¾ full. Slice hot dogs into ½" slices and put 3 hot dog slices in each cupcake, pressing down gently. Place in oven and bake for about 20–25 minutes or until the cupcakes feel slightly firm to the touch.
3. Remove from oven and allow to cool. Spread a thin layer of Honey Mustard Frosting on top, and top with crushed pretzels.
Excerpted from The Dollop Book of Frosting by Heather Saffer, Copyright © 2013 by F+W Media, Inc. Used by permission of the publisher. All rights reserved.
Photos courtesy of Matt Wittmeyer Photography
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Updated 10/19/14 to remove links no longer available